Roasted summer vegetable traybake

• aubergines↗2

  cut into chunks

• courgettes↗3

  cut into half-moons

• red onions↗2

  finely sliced

• neutral-tasting oil4 tbsp tbsp
• ripe tomatoes on the vine↗500g g

  roughly chopped

• mixed peppers↗3

  roughly sliced

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Toss the aubergine, courgette and onion pieces on a large baking tray with the oil and seasoning using your hands, then spread everything out to an even layer.

2. 2

   Roast for 35 mins until lightly browned, then stir in the tomatoes (picked from the vine) and peppers. Turn the oven temperature up to 220C/200C fan/gas 7. Roast for a further 40 mins, stirring every now and then until well-browned. Remove from the oven and leave to cool. Will keep chilled in an airtight container for up to five days.